Castella Cake

For the last couple of weeks, I have been yearning to have foods from my childhood. The Japanese Castella cake was one of the many delicious desserts I've had as a little girl. This cake brings back so many memories of going to the bakery with my parents and drooling over all the delicious and freshly baked goodies!

This delicate cake is especially spongy, bouncy and moist. The only downside to this cake is that once you take it out of the oven you have to immediately wrap it and place it in the fridge while it is hot for a minimum of 12 hours! This procedure helps the cake to have a fine and moist texture. Another ingredient that makes this cake extra special is the kind of flour you use. The elasticity in this cake is brought on by using bread flour that all purpose flour can't achieve. I recommend making it in the evening and having a slice the next day. It is definitely worth the wait. You can taste the honey in every bite and it is so easy to make, perfect for any occasion!

For the recipe click here

Turkey Stuffed Dumplings

Dumplings... I can never have enough dumplings!

I got ready made dumpling skin and the stuffing consisted of: ground turkey, cabbage and bean thread (optional). Check below for instructions:
-Mix them together and add some soy sauce, salt, pepper and some sesame oil.
-Put around 1 teaspoon of the mixture in the center of the dumpling skin.
-Wet the outer rim with a bit of water so the skin can stick to each other when you fold them together.
-In a non-stick pan, on medium heat, add some vegetable oil. Then add the dumplings.
-Add water in the non-stick pan so it covers half of the dumplings.
-Add some vinegar. Vinegar helps produce a golden layer underneath the dumplings and prevents from sticking.
-Cover and let the dumplings steam and remove the lid when most of the water is evaporated.
-Continue cooking until all liquid is gone and you can see the golden layer underneath the dumplings.
-Remove from heat.
-Sauce: soy sauce and chopped garlic. Enjoy!

So today was my husband's birthday and the cake was the star of the show! This is the first time I've completely frosted a cake inside and out with delicious homemade whipping cream. I don't usually bake cakes (I'm more of a cupcake girl) but after finding this recipe, things are going to change! The cake is a delicious pure vanilla sponge cake, which reminds me of the cakes I've eaten in Taiwan. This cake is so light and fluffy, thanks to the meringue and cake flour. This cake is simple in its ingredients, yet the trick in this recipe is the making of the meringue. If you over beat those egg whites, then its too late and you have to start again. Everything in this cake is homemade except for the fruits :P I've added peaches between the cakes and pineapple, peaches and papaya on the top. The next step for me is to improve my decorating skills and experiment with difference decorating styles. While I'm writing this, there is only a quarter piece left, so I'll take that as a success! :D

-- For the cake recipe click here
-- For the stabilized whipping cream recipe click here (stabilized so it can hold its shape and last for couple of days and won't just melt quickly like those found in the cans)
                                                                                              

Bookworm in the Kitchen!

What's better than collecting books? Collecting cooking books!

I mean look how cute this book is! 

Can't wait to go through all of them and get inspired!!!

                                                                                                  

Quote of the Day...

"No one is born a great cook, one learns by doing"--- Julia Child